Southwest Chili With Butternut Squash

This unconventional chili recipe has lots of vegetables instead of beans. It's super healthy and extremely flavorful. The butternut squash adds an unexpected sweetness to the chili's savory flavor. Add a pinch of cayenne if you want more heat. I made it for my friend, who doesn't even like vegetables, and he loved it so much that he got seconds and thirds.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 2 quarts chili

Ingredients

• 1 (1 lb)  butternut squash, cut in half and seeded
•  extra virgin olive oil
• 1⁄2 onion, finely chopped
• 2  large carrots, finely chopped
• 1  small red bell pepper, finely chopped
• 1  lb ground beef
• 2  garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1  bay leaf
• 1  tablespoon chili powder
•  black pepper (to taste)
•  salt (to taste)
• 1⁄2-1  cup chicken broth (as desired)
• 1  tablespoon tamari (fermented soy sauce) or 1  tablespoon  regular soy sauce
• 1  tablespoon parsley, chopped

Directions

1. In oven or toaster oven, bake butternut squash, cut side down, on a baking sheet at 350F degrees for 35 to 40 minutes. Remove from heat. Cool slightly and carefully remove the skin that should easily peel off. Dice the squash into 1/2 inch cubes.
2. Meanwhile, sauté onion, bell pepper, and carrots in olive oil until lightly golden.
3. Add beef and garlic and fry on medium-high heat until browned.
4. Add butternut squash, crushed tomatoes, bay leaf, chili powder, black pepper and salt. If the chili is too thick, add a little chicken broth or water. Chili should be thin enough to stir but not soupy.
5. Bring to a boil and simmer for 25 minutes, stirring occasionally.
6. Remove from heat. Discard bay leaf. Stir in tamari and parsley. Serve with cornbread.